Last Updated : Feb 27,2019
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Also known as Dhania, dhana, kothmir, cilantro, Chinese parsley
What is Coriander (Kothmir, Cilantro)? Coriander is an annual herb in the family Apiaceae. It is also known as cilantro, particularly in the America and kothari in India. Coriander is most commonly used as a garnish on most Indian Sabzis. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. All parts of the plant are edible, but the fresh leaves and the dried seeds are commonly used in cooking. The leaves have a different taste from the seeds, with citrus overtones. Some perceive an unpleasant "soapy" taste or a rank smell and avoid the leaves.
Coriander leaves should be washed very well since the leaves and stems tend to collect sand and soil. Before washing, trim off the roots and separate the leaves. Put the washed leaves on a chopping board and chop them in small 1-2 inch sized pieces.
Chopped coriander stalks
Clean, wash and drain the stalks. Choose thin stalks. Place the stalks together on a chopping board and using a sharp knife, chop them into small or big pieces, as per the recipe requirement. Chopped coriander stalks tastes good in soups and stews as well.
Coriander stalks are nothing but the thin stems of coriander which remain after removing the leaves. These stalks are full of flavour and juiciness and can be used in variety of dishes to make sauces, dips and are a common ingredients in Thai cooking. Make sure not to select very thick stalks, as they can taste slightly bitter. Always make a note to clean the stalks well as often dust is stuck to them.
How to select Coriander Look for coriander leaves that have firm, unwilted leaves, are vividly deep green in color with no signs of yellowing or browning. Leaves that are smaller in size will be more tender and have a milder flavour.
8 Uses of Coriander1. Coriander is a versatile herb that is widely used in cooking many things as it provides an intense and earthy flavor to the food.
2.In India, the most common use of coriander is to make chutneys to serve alongside snacks and tikkis. The chutneys can either be plain Coriander Chutney or with mint, garlic, coconut or even onion! These chutneys make an excellent condiment and perk up the food.
3. Chopped coriander leaves are a garnish on cooked dishes such as dal and curries. As heat diminishes their flavor quickly, coriander leaves are often used raw or added to the dish right before serving. Not only on dals, but it is also served as a garnish on different rice preparations.
4. Usage of coriander is pretty high in Indian, Asian and Mexican cuisines. In Mexican it is used from salsas and salads to burritos or meat dishes. In Asian it is used in dressings, sauces and salads too!
5. Soups flavored with coriander taste super rich in flavor and texture. Lemon Coriander Soup is an Indo-Chinese healthy, flavorful soup that is one of the most famous soups in India. Coriander can also be combined with other vegetables to make soups.
6. Coriander can be stuffed into Parathas, kachoris and rotis to make them more flavorful.
7. Coriander chutney is used in Mumbai Style roadside sandwiches, vada pav etc.
8. Fresh leaves are used to flavor rasam and other south Indian dishes like curd rice and sambhar rice.
How to store Coriander Coriander (cilantro) can normally be found fresh in your local grocery store and is available year-round. The leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen .Before you store coriander it should be rinsed and left moist (not wet) and place in a plastic bag. The coriander may be stored for up to 1 week. The most easy and convenient way of storing coriander leaves is pluck the leaves and tender stems and store them in an airtight container. As and when you need, clean them in water and use them.
9 Health Benefits of Coriander What are coriander leaves commonly associated with? Chutneys, salads, as a garnish for most Indian subzis and to some extent soups and juices….., This fresh herb has a distinctive aroma and just a dash of it is enough to boost the taste of any dish you have cooked with love. Commonly called as Dhania in Hindi, Kothimbir in Marathi and Cilantro is West Asia, these leaves come packed with a bundle of nutrients. They are rich in minerals like Phosphorus, Calcium, Magnesium, Potassium, Sodium and Vitamins like Vitamin A, B, C and K.
1. Combats Inflammation : The antioxidants vitamin A, vitamin C and the quercetin present in it works towards strengthening our immune system, set us free from toxins and reduce body inflammation. Cineole, one of the essential oils present in coriander along with linoleic acid in it together also target reduce skin inflammation, thus leaving your skin soft and smooth.
2. Overcomes Diarrhea : Coriander possess essential oils like linalool and borneol which aid in digestion and negate the effect of bacteria causing diarrhea, and thus is beneficial for treating diarrhea.
3. Relief from Anemia : Coriander is a fairly good source of iron and folate – the 2 nutrient which help in the production and maintenance of RBC in our blood. About a cup of coriander fulfils 29% of our daily requirement of folate. A high RBC count will help blood perform its function smoothly and transport oxygen and other nutrients to all parts of the body. This will avoid the fatigue setting in and keep you energetic through the day. To enhance the iron absorption, you can squeeze some lemon juice in the recipe you use coriander.
For more Health Benefits of Coriander read this article.
Nutritional Information for 1 bowl of chopped Coriander leaves
Nutritive Information for Coriander leaves:
1 Cup of Coriander leaves is 18g
RDA stands for Recommended Daily Allowance.
Energy 8 calories
Protein 0.5 g
Carbohydrate 1.1 g
Fat 0.1 g
Fiber 0.1 g
1245.2mcg of Vitamin A = 25.9% of RDA (about 4800mcg)
0.14mg of Vitamin B3 = 1.16% of RDA (about 12mg)
24.3mg of Vitamin C = 60.75% of RDA (about 40mg)
0.45mg of Vitamin E = 3% of RDA (about 15mg)
29 mcg of Folate (Vitamin B9) = 29% of RDA (about 100 mcg)
53.12mg of Calcium = 8.85% of RDA
0.3mg of Iron = 1.42% of RDA
4.7mg of Magnesium = 1.34% of RDA
12.8mg of Phosphorus = 2.13% of RDA
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